rhubarb brown sugar jam

It’s that time of year when the rhubarb starts to shoot out of the ground once again, providing us with those beautiful bright pink stalks full of both sweet and sour. We grow a lot of rhubarb here, and so most of it gets used to make this Rhubarb Brown Sugar Jam. Using brown sugar in this recipe really deepens the flavour of the jam, giving you a rich and caramel-y flavour that cuts oh-so beautifully through the tartness of the rhubarb. If you’re a jam lover, and looking to make your own this Spring, then this recipe is for you.

First and foremost, of course, you need to make sure that you’re all set to make and preserve some jam. Before I do anything else, I like to turn on my oven and sterilise my jam jars. To do this, place 3 x 16oz jam jars in the oven and preheat to 100˚C. Leave the jars in the oven to heat and sterilise whilst you make the jam. Making the jam is the easy part. Rhubarb jam is particularly easy because it thickens really quickly and you don’t need to make it very ‘jelly’ like before it’s set enough.

I suppose the consistence of this Rhubarb Brown Sugar Jam is more similar to a really thick sauce than a conventional ‘grab off the shelf jar of strawberry jam’ but that’s because we want to use MORE fruit and LESS sugar. I’ll go into detail in the method for the consistency and temperature so don’t worry. This recipe can’t really go wrong unless you burn it which won’t happen :))) Enough waffling, let’s get into the recipe!

MORE SPRING RECIPES:

• Tangy Four Fruit Marmalade
• Vegan Spiced Mincemeat
• Super Easy Homemade Pumpkin Puree
• Blackberry Chia Jam

rhubarb brown sugar jam

Ingredients

• 900g fresh rhubarb, chopped
• 500g light brown sugar (add more or less depending on how sweet you want the jam)
• 1 lemon, the zest and juice

Method

1. First, wash 3 x 16oz jam jars in hot soapy water. Rinse well before putting in the oven. Preheat the oven to 100˚C and leave the jam jars in the oven to sterilise whilst we cook the jam.
2. In a large saucepan with a thick base, add the chopped rhubarb, brown sugar, lemon zest and juice. Stir everything together with a wooden spoon until the rhubarb is coated in the sugar.
3. Turn on the stove and heat the ingredients on high until the sugar dissolves and the rhubarb starts to break down. Stir occasionally to help with this process.
4. Bring the ingredients to the boil, then continue to heat on medium-high until the rhubarb has completely broken down and the jam is at least 85˚C (to check this, I use a jam thermometer but a normal cooking thermometer will work fine too – just be careful).
5. Continue to stir the jam all the while until it has thickened to your liking. If the jam starts to stick too much to the bottom of the pan, reduce the heat.
6. Once the jam is up to temperature and thick to your liking, remove the pan from the heat and leave it to cool for a couple of minutes until it has stopped bubbling.
7. Remove your jam jars from the oven and place them on top of a tea towel on a flat surface. Carefully spoon the jam into the jars (through a funnel if you have one). Push the jam around in the jar with a plastic spatula to remove any air bubbles, then put the lid on the jar tightly and leave to cool and seal for 24 hours.
8. The next day, label the jars with their contents and the date of preservation before transfer the jars to a cool, dry place and store until you’re ready to use them. Any partially filled jars should be kept in the fridge immediately once cooled and used up first.
9. Once open, consume within 1 month. This jam is best served on a freshly baked Sourdough Shortcake with a nice hot cup of tea.

I hope you love my Rhubarb Brown Sugar Jam as much as I do. If you make this recipe, make sure you leave a like and a comment down below! I absolutely love hearing from you guys and you can be sure that I will try my best to get back to you soon! And of course, if you do make this recipe, don’t forget to tag me on Instagram @amongsttheflour I love seeing the photos of recipes you’ve all made! Happy Spring and I wish you all a beautiful day!

Katherine x

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healthy(ish) lemon blueberry sheet cake

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If there’s a cake to be raving about this spring, it’s this Lemon Blueberry Sheet Cake… you guys I am obsessed with this recipe! I have to say this flavour combination is a classic for Spring time, and with the sun shining and the weather warming up, I thought it was time for some sunshine in the kitchen too. This cake is fairly healthy too, as cakes go.

To create such a yumminess and nutritiousness I combined oat flour and wholemeal flour for the base, keeping my other ingredients as simple as oil, healthier sugars, and fruits. This sheet cake is loaded with lemon and blueberry flavour, not too sharp, not too sweet. The perfect balance of springtime.

The secret to making a good plant based cake is to not use too much baking powder! I’ve made that mistake in the past and all of my cakes have fallen flat once taken out the oven. Make sure you use organic flours, only as much baking powder as required (trust me, you don’t need to add more) and a pinch of salt.

Whisk together your olive oil, maple syrup, coconut sugar, plant based yoghurt, and of course lemon zest and juice for extra zing. Don’t worry if the mixture splits. When it comes to combining all of the ingredients too, don’t over stir. As soon as you think everything is mixed in, stop, and gently fold in the blueberries. You want the cake to be light and fluffy.

And of course, the final stage is to bake until deliciously golden brown and cooked through. Once cooked, take them out the oven and leave to cool in the tin for a few minutes (important step, don’t miss it!). After a few minutes, remove from the tin and leave to cool completely upside down on a wire rack (this evens out the moisture in the cake and prevents the bottom getting too soggy from all the fruit).

Et voila! The most delightful afternoon treat for another glorious spring day! I love making this Lemon Blueberry Sheet Cake for tea parties or picnics, the perfect little snack to share with friends and family. Pair with a warming mug of Early Grey tea or a tall cool glass of Mint Lemonade.

Finally, if you make this Lemon Blueberry Sheet Cake make sure you leave a like and a comment down below! I absolutely love hearing from you guys, and you can be sure that I’ll try my best to get back to you soon! And of course, if you do make this recipe, don’t forget to tag me on Instagram @amongsttheflour I love seeing the photos of recipes you’ve all made!

Have a beautiful week, happy April, and I wish you a safe and warm Spring! I look forward to hearing from your soon!

Katherine x

Healthy(ish) Lemon Blueberry Sheet Cake

Ingredients

• 75g oat flour
• 75g whole-wheat plain flour
• 1/4 tsp baking powder
• pinch of fine salt
• 85ml extra virgin olive oil
• 65ml real maple syrup
• 55g coconut sugar
• 100g plant based yoghurt
• 1 lemon, the zest and juice
• 130g frozen/fresh blueberries

Method:

1. Preheat the oven to 180 C (350 F) and line a brownie tin with parchment paper. In a bowl, mix together the oat flour, whole-wheat flour, baking powder, and salt until fully combined.
2. In a separate bowl, whisk together the olive oil, maple syrup, coconut sugar, and vegan yoghurt until the sugar has dissolved and everything is well combined.
3. Add the lemon zest, lemon juice, and flour mixture to the bowl of wet ingredients and stir everything together until well combined and smooth.
4. Fold in the blueberries until evenly distributed throughout the batter. Transfer to the prepared brownie tin, spread with a spatula until the tin is full and the batter is flat on the top.
5. Bake for 20 minutes until golden brown on the top and cooked through. Once cooked, remove from the oven and leave to cool in the tin for 5 minutes.
6. Remove the cake from the tin and leave to cool completely upside down on a wire rack. Cut into 12 and serve. Enjoy!

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vegan gingerbread fudge

Fudge making is a family tradition in my household, and my latest creation is THE BEST. This Vegan Gingerbread Fudge is literally the best fudge that I have ever made. It tastes like winter entirely. This fudge is super simple and easy to make and the flavour has that classic gingerbread flavour that I associate with the holidays. We made a few fudge recipes this year, one of them being the 3-Ingredient Peppermint Fudge in out latest ebook A Simple Christmas, but honestly this one has gone down the best! Not only is it super delicious, but this gingerbread fudge makes for the perfect handmade gift (scroll to the bottom for wrapping instructions)!

Ingredients:

• 225g caster sugar
• 220g soft light brown sugar
• 60g vegan cooking butter
• 65ml vegan double cream
• 4-5 tbsp black treacle
• ¼ tsp cream of tartar
• 3-4 tbsp ground ginger

Method:

1. Line a brownie tin with parchment paper and set aside for later.
2. In a medium-sized saucepan, add all of the ingredients. Using a rubber spatula, stir all of the ingredients together over a medium-low heat, until the butter has melted, the sugar has dissolved, and everything is well combined.
3. Once so, stop stirring and bring the mixture to a boil. Place a cooking thermometer in the pan and heat the mixture until the thermometer reads 240˚F (116˚C/soft ball).
4. Once up to temperature, remove the pan from the heat and leave it to cool for 5 minutes, until the mixture has stopped bubbling. After this time, grab a wooden spoon and stir the mixture constantly at a moderate speed for 10-15 minutes, until the mixture is very thick (but still pourable).
5. Pour the mixture into the prepared brownie tin, level off the top with a spatula, and leave it to cool until the fudge has completely set. It should be chewy and soft, not hard.
6. Once set, cut into 1-inch squares and enjoy!

This fudge can be kept in an air-tight container in a cool, dry place. Best consumed within 2 weeks.

How to gift wrap:

This Vegan Gingerbread Fudge is the perfect gift for your loved ones this holiday season, as a sweet and spicy little way to end the day. To wrap, I recommend stacking several pieces of fudge on top of each other in the centre of a large square of parchment paper. Fold the parchment paper over the top of the fudge stack to create a little bundle. Tie with ribbons or string, add a name tag, and voila! These fudge may go sticky in their wrapping if left in a warm place, so I also advise wrapping it on the day you plan on gifting it. These little parcels of fudge work great in gift hampers or as stocking fillers. Enjoy! And there you have it. The perfect little gift for your loved ones.

If you make this Vegan Gingerbread Fudge, make sure you leave a like and a comment down below! I absolutely love hearing from you guys and you can be sure that I will try my best to get back to you soon! And of course, if you do make this recipe, don’t forget to tag me on Instagram @amongsttheflour I love seeing the photos of recipes you’ve all made! Have a beautiful holiday and a safe and warm winter! I look forward to hearing from you soon!

Katherine x

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